Monthly Archives: September 2010

Last week I posted my Super Spaghetti Sauce – the one with the fresh herbs and all, that simmers all day. Do you want a quicker, easier – delicious, but not quite as over-the-top sauce, for those times you’re in a hurry? Dried herbs and canned tomatoes make this one a cinch. Here’s the recipe for you.

BTW, this is one of our QuikMix Recipes. Use all dried herbs/spices and mix together ahead of time. Then just open your cans, dump in your pre-mixed spices and honey, when you’re ready to make sauce. Make up several batches of QuikMix spices at a time and store each in a small jar, Tupperware container, or zip baggie, to always have a QuikMix on hand.

Lisa’s Quick and Easy Spaghetti Sauce

• 3/4 c. onion, chopped (or 1/4+ c. dried minced onion)
• 1 clove garlic, minced (or 1/4 tsp. dried minced garlic)
• 1 pint canned tomatoes (1# can)
• 2 cup tomato sauce (1# can)
• 2 tsp. dried parsley flakes
• 1 tsp. dried oregano, crushed
• 1 tsp. dried basil, crushed
• 1/2 – 1 tsp. honey
• 1/2 tsp. salt

Mix all together and simmer for 1 hour or more. Serve over 1 pound cooked, whole wheat spaghetti.

Lisa’s Super Spaghetti Sauce

What kid doesn’t love spaghetti? And what adult doesn’t love good spaghetti? Yes, I know there are non-spaghetti lovers out there, but I have no clue how!

A great fresh sauce that has been simmering all day, served over homemade spaghetti noodles can’t be beat. Here’s mine.

Lisa’s Super Spaghetti Sauce

You can use frozen or canned tomatoes, but in season fresh can’t be beat.

Saute:

• 1 lg. onion, chopped
• 2-3 lg. cloves of garlic, minced
• 1-2 Tbl. Extra Virgin Olive Oil

Add:

• 2 quarts tomatoes, chopped (2 – 28 oz. cans whole)
• 2 – 6 oz cans tomato paste
• 3-4 Tbl. fresh Italian Parsley, chopped
• 10-12 med-lg. basil leaves, chopped
• 3-4 sprigs oregano leaves, chopped
• 1/2 green bell pepper, chopped
• 4 oz. fresh mushrooms, chopped
• 1 tsp. unrefined salt (Real®, himalayan, celtic)
• 1 tsp. raw honey

Stir together and simmer several hours – on the stove or in a crock pot.

Serve over cooked Whole Wheat Spaghetti Noodles – homemade, if possible.

(This makes a double batch, which is more than our family of 8 uses for a meal.)

Use organic for all ingredients that you can.

Lisa’s Whole Wheat Noodles

Once upon a time, I posted how to make Chicken ‘n Noodles, but said the actual Noodle recipe would come on another day. Our 100°+ summer days are finally ending, and perhaps it is getting almost time to make this again. So today’s the day and here is the recipe for the Noodles.

Lisa’s Whole Wheat Noodles

Beat really well:

• 2 farm fresh eggs

Add and continue to beat:

• 1 tsp. unrefined salt (Real®, himalayan, celtic)
• 1 Tbl. purified water

Add:

• up to 2 c. fresh ground whole wheat flour

a little at a time, mixing with a fork, until a ball forms.

Roll out on a floured surface, adding flour as needed. You may need to divide the dough in half for rolling out. For nice thin noodles roll 1/16th”. Ours are more between 1/8″ and 1/4″ and wide to make wonderful, chewy almost-dumpling-like noodles.

Cut. We use a pizza cutter. Works best, IMO.

Cook in boiling water or broth 5-8 min.

We double (or triple) this recipe for our family of 8.